Recipes Desserts Cake Vanilla Cakes Gâteau au Yaourt (Yogurt Cake) 4.3 (9) 7 Reviews This vanilla- and citrus-scented French cake comes together in one bowl, without any need for measuring cups. By Lucy Simon Lucy Simon Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. Food & Wine's Editorial Guidelines Published on June 4, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Active Time: 15 mins Total Time: 2 hrs Servings: 10 Yield: 1 cake Jump to recipe Tender and delicately scented with vanilla and citrus zest, this classic French cake is stirred together in a single bowl. The high fat content of French-style yogurt gives this cake a moist and slightly dense crumb. Serve cake slices with a dollop of yogurt and sweet berry compote for an afternoon treat. Perhaps the best part about this cake is that it requires no measuring cups. The ceramic or glass container, or pot, that the yogurt is sold in doubles as the measuring tool for the other cake ingredients. Be sure to rinse and thoroughly dry the pot before measuring the dry ingredients, and then just fill it to the rim and pour into the bowl. Frequently Asked Questions What is French-style yogurt? French-style yogurt is very creamy and thick, but not exceptionally tangy. What sets it apart from other types of yogurt is that it is cultured directly in the small pot or jar (either ceramic or glass) that it's packaged in. What does adding yogurt to a cake do? Yogurt is a brilliant addition to cake because it lends lots of moisture to give the crumb tender richness. For this reason, it’s best to use whole-milk yogurt, since it's the fat that equates to moisture. Yogurt also has natural acidity that balances a cake’s sweetness and works with leavening agents like baking soda and baking powder to provide a light, fluffy texture. Notes from the Food & Wine Test Kitchen French-style yogurt is sold at many grocery stores including Whole Foods, Sprouts, and Target. If you can’t find it, substitute vanilla Greek-style yogurt. Make ahead This cake can be stored in an airtight container at room temperature for up to two days. Cook Mode (Keep screen awake) Ingredients Baking spray with flour 1 (4.9-ounce) pot whole-milk vanilla French-style yogurt (such as La Fermière) (about 9 tablespoons), plus more for serving 3 large eggs 2 pots granulated sugar (1 1/3 cups) 1 pot vegetable oil (2/3 cup) 1 teaspoon orange zest 1 teaspoon vanilla extract 3 pots all-purpose flour (2 cups) (about 8 3/4 ounces) 2 teaspoons baking powder 1/2 teaspoon kosher salt Powdered sugar, for dusting Berry compote or preserves, for serving Directions Preheat oven to 350°F. Lightly coat a 9-inch round cake pan with baking spray; set aside. Whisk together yogurt, eggs, granulated sugar, oil, orange zest, and vanilla extract in a large bowl until smooth. Add flour, baking powder, and salt; whisk until dry ingredients are just incorporated. Pour batter into prepared cake pan, and smooth top. Bake in preheated oven until golden brown and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Let cake cool in pan for 10 minutes. Run a knife around the edge of the pan to loosen; invert cake onto a wire rack. Let cake cool completely on rack, 1 to 2 hours. Dust cake with powdered sugar. Serve slices with berry compote and additional yogurt. Originally appeared in Food & Wine magazine, June 2024 Rate It Print